Composition for producing a lactic food of especial digestibility



Patented Nov. 20, 1923.

iii 11E ARL JOHAN MONRAD, or LITTLE rALLs, NEVTIYORK, assisnon TO CHE, HANSENS Y LABORATORY, me, or LITTLE FALLS, new YORK, A CORPORATION or NEW YORK.

COMPOSITION FOR PRODUCING A LAOTIC FOOD OF ESPECIAL DIGESTIBILITY.

No Drawing.

To all whom it may concern:

Be it known that I, KARL J. MONRAD, a citizen of the United States, residing at Little Falls, in the county of Herkimer and State of New York, have invented certain new and useful Improvements in a Composition for Producing a Latic Food or" Especial Digestibility; and I do hereby declare the following to be a full, clear, and exact description of the same.

This invention relates to a-composition 'of. matterwhich is a mixture to be added to.

milk or cream for the purpose of producing a food product of especial digestibility suitable for invalids or persons not easily digesting the casein of milk. The object of the present invention is to produce a dry compound which may be mixed with raw or pasteurized milk or cream and'form therefrom a pudding, dessert, or ice cream, of especial digestibility with no other preparation than a slight warming of the milk and the stirring of the milk for a very brief period of time as the dry powder is added. For many years it has been well known that rennet either in dry or liquid form may be mixed with milk to coagulate it so that the resulting food product may after sweetening and flavoring be eaten with a spoon. The present invention does not relate in any way to a'mixture containing rennet but is directed solely to the improvement which consists in usingin the composition a vigorous agent such as pepsin which not only curdles milk under proper conditions, but is preeminently a proteolytic enzyme for digesting protein; this new composition of matter therefore being of much greater value than previously known compositions in that it renders milk foods, whether formed from raw or pasteurized milk, easily assimilable by invalids or persons in general not capable of readily digesting the casein of milk.

The quantitiesor proportions of the various ingredients in the composition forming the subject matter of the present invention may naturally be varied to a considerable degree with respect to flavoring and sugar so as to suit various diflferent tastes and circumstances.

In its most complete form the composition for producing lactic food of digestibility includes in addition to pepsin, sugar and a flavor ingredient, such other important but Application filed January 9, 1923. Serial No. 611,638. i

not absolutely essential ingredients as a gelatinous or gummy substance to prevent volatilization of the flavoring ingredient, a

to insure more'rapid action of the pepsin,

calcium salt, preferably the hypophosphite;

and coloring matter having no other function than to please the eye. The pepsin, as stated, is used not only to coagulate the milk to form a pudding but also to aid in the proteolytic digesting of the casein. The sugar is preferablyigranulated cane sugar and is used not only to sweeten the pudding, but to dilute the 'pep- The gelatinous or gummy substance is for the purpose of binding the volatile oil of" the flavoring ingredients which if they were simply mixed with the finely ground sugar might evaporate to such an extent as to cause the mixture to loose a very appreciable amount of its flavor in the drying operation and also in storage, this gum obviously being omitted when such non-volatile flavors as chocolate or coco-a are used.

' -The soluble calcium salt such as calcium hypophosphite is used to lessen'the time required for the pepsin to curdle the milk and it is especially important to include this element in sweet fresh raw milk which requires a considerable time to curdle ifthe pepsin were used alone. In addition the calcium salt, as is well known in the art, restores to pasteurized milk the property of being curdled quickly by the pepsin.

The coloring matter is quite optional and is added forthe sole purpose of producing a tint pleasing to the eye in the finished pudding when the mixture is added to the milk, for example, a yellow-red dye for the orange, a pink tint for raspberry, which colorings the pub-lie has long been taught toexpect of these flavors, although never actually existing in unco-lored absolutely pure products.

Merely as illustrative of the method of.

making the dry composition the usual practice of making an orange flavored compound 15 as follows: Approximately 68 grams of above or similarly with ."ariaiions depcnd l or y gum tragacanth is soaked in sufiicie'nt pater to make a-snrooth paste ar then aprange is added and the compound tnorouoiiy mixed preferably in an (-Bllltl iihen his step in the process is entirely Colllplrfi llik'i the mixture is added to and thoroughly iniXed with approximately kilograms (100 pounds) of granulated sugar and then the hole mixture is dried at low U311? perature preferably below C. (120 F.) When thoroughly dried the mixture 7 ground to a. suitable fineness and to it added. about 50 grains in? 1:3000'pe3sin and about 180 grains-0t calcium hypophos fliitul v hile l. have giyeirthe above process in full, it should particularly be borne-in mind that it 1s ll'lGlGlYii'L typical exainple and it is absolutely in'iinaterial as far as the invention is concerned Whatparticular flavoring is used, the invention residing particularly 1n theusevo'i' a dry nurture con ing pepsin which will coagulate inilk' and produce a lactic iood of especially tilgCS'tlbility. The d compositionprepared as ingupon circuinstancesis sold in containers of any preferred type and is used by adding the powder directly to it; warm null: in

thev proportion for example of about grams to a quart ofthe'fluid, and produces a lactic food of especial digestibility due the fact, that pepsin is especially a p'roteolytic enzyme. At the time of mixing the powder and milk the milk should be stirred quite vigorously for a period of half a inlnute in order tothoroughly incorporate the powderr'into the milk wl'nch'is then allowed to rest until itbecomes curdled or thlOkQIIGCl into a puddlng or into material suitable foi-freezing'into an ice cream IDiX- I roximately 42 grams or" terpeneless oil of portion by Weight of one ture'. The latter particularly advantage ousrn that owingto the use of the pepsin the food product is much more easily digested and assimilated by persons of weak tlig e'setive ability.

' i l hat is ciaimed is: v y r l. A dry.compositionifor?producing a ll. ing suitably ground and thoroughly rnixed' sugarand pepsin in the approximate promatter, pepsin and asoluble CEilCiUDTSttlt.

A d composition ttor producing a 'lZHlC- loom: ol especial digestibility, coin prising suitable ground granulated sugar,

i olatile' flax-oiling substairce, a guin a sol V uble inorganic calcium salt and pepsin;

A dry composition for'producing a lactic food or especial digestibility comprising suitab-ly ground and thoroughly mixed granulated sugar, pepsin and calciunr hypophosphite in approximate proportion by Weighifol pounds of granulated sugar, 5(1 ot calcium hypophosphite,' and containing in additiona flavoring ingredient; "the ch w coinpositioirforming a curdl'ingcompoun-it which may be niixedfin a dry state Witl nnlkand which will act as a vigorous agent for the digesting of the casein of the'niilk alter the'l ood product has been eaten;

KARL Jon- N i ionaan.

'ctic. food of especial digestibility, coniprispart pepsin to' a grains ott pepsin and grains foodof especial; digestibility 6011b" 

